Hunzai kabab

“Hunzai Kabab” one of the best kabab recipes that you can make and store for a quick fry any time. Check out the new technique we used for storage. #HappyCookingToYou #FoodFusion

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-Boneless chicken cubes 750g

-Hara dhania (Fresh coriander) chopped handful

-Podina (Mint leaves) 8-10

-Hari mirch (Green chillies) chopped 3-4

-Lehsan (Garlic) 5-6 cloves

-Adrak (Ginger) 1 inch piece

-Pyaz (Onion) 1 medium

-Chicken powder ½ tsp

-Safed mirch powder (White pepper powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed ½ tbs

-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs

-Garam masala powder ½ tsp

-Namak (Salt) ½ tbs or to taste

-Kali mirch powder (Black pepper powder) 1 tsp

-Breadcrumbs ½ Cup

-Makhan (Butter) soft 2 tbs

-Charcoal for smoke

-Cooking oil 2-3 tbs

-Hari mirch (Green chillies) as required

-Pyaz (Onion) slices as required



-In a bowl,add chicken,fresh coriander,mint leaves,green chillies,garlic,ginger,onion,chicken powder, white pepper powder,cumin seeds,coriander seeds,garam masala powder,salt,black pepper powder, mix well & marinate for 15 minutes.

-In a chopper,add chicken mixture,breadcrumbs & chop until well combined.

-Add butter & chop again.

-Give coal smoke for 2 minutes.

-Grease hand & metal skewer with cooking oil,take a small quantity (65g) of mixture,make a ball,  and make kababs on flat metal skewer,spread evenly & make finger prints on it (makes 14-15).

How to Store?

Method # 1:

-Grill kabab directly on low open flame for 2 minutes.

Method # 2:

-Partially grill kabab in a pan for 2 minutes.

-Let them cool completely before storing.

-Partially cooked kababs can be stored in an airtight container for up to 1 month.

-On griddle,add cooking oil and fry kababs on medium flame from all sides until golden brown.

-Also fry green chillies and onion slices with it.

-Serve Hunzai kabab with naan,spicy chutney & stir-fried green chillies & onion!

Recipe By: Seema Hanif

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